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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 350°F (175°C).
Mix cream cheese, sour cream, mayonnaise, Parmesan, and ½ cup mozzarella until smooth.
Stir in garlic, artichokes, spinach, onion powder, pepper, and red pepper flakes.
Spread mixture into a lightly greased 8-inch baking dish.
Sprinkle remaining ½ cup mozzarella over the top.
Bake for 25–30 minutes until hot and bubbly with cheese melted. Broil for 1–2 minutes for a golden top.
Let cool for about 5 minutes before serving.
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Prepare the dip up to 24 hours in advance, cover, and refrigerate. Bake just before serving, adding about 5 extra minutes if it’s coming straight from the refrigerator.
Optional add-ins include cooked chopped bacon, diced jalapeños, chopped green onions, a few dashes of hot sauce, or shredded pepper jack cheese for extra spice.
Can I make this dip ahead of time?
Yes, prepare the dip up to 24 hours in advance, cover, and refrigerate. Bake just before serving, adding about 5 extra minutes if it’s coming straight from the refrigerator.
What can I add for extra flavor?
Optional add-ins include cooked chopped bacon, diced jalapeños, chopped green onions, a few dashes of hot sauce, or shredded pepper jack cheese for extra spice.
How do I achieve a golden top?
Broil the dip for 1–2 minutes at the end of baking to achieve a golden top.
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just cook it down and squeeze out as much moisture as possible before adding it to the dip.
How many servings does this recipe make?
This recipe makes about 8 appetizer servings.
